Place the chickpeas in a medium saucepan, cover with water and add the baking soda. Boil for 20 minutes. Drain and run cool water over them for about 30 seconds.

In a food processor combine the lemon juice, garlic and salt. Blitz.

Add the tahini to the food processor and blend until the mixture is thick and creamy. Add the ice cube. While running the food processor, drizzle in 2 tablespoons of chickpea water. Blend until ultra smooth.

Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.

Taste and add more Maldon if necessary (it normally is)

Scoop the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with crispy chickpeas, a drizzle of olive oil, a sprinkle of paprika and a little chopped parsley. Heaven!